The names instant pot, electric pressure cooker, and multicooker have become a staple appliance in many kitchens throughout Canada due to their quick and precise method of cooking excellent meals. Did you realize that they perform all in the same manner no matter which name has been given to the unit? The instant pot pressurizes and traps liquid, containing it and its ingredients to a higher than the boiling temperature (100℃). The results amount to swift and yummy dinners prepared with modern technology, ensuring all the healthy nutrients stay intact. Here are our top 10 best Vegan recipes for 2020.

Are you looking for high quality cookware? Check out the Williams Food Equipment website.

Vegan Curried Cauliflower Soup with Lentils

Eating as a vegan is never bland when using the proper herbs and spices! Using Indian spices such as curry powder brings flavor to the palate and exotic aromas throughout your home. Cauliflower, turmeric, and lentils bring the rich, earthy flavors that satisfy even a carnivore’s appetite. Soup is an excellent way to provide healthy nourishment on a cold winter evening. This vegan curried cauliflower soup with lentils will have everyone returning for seconds!

Ingredients

• 1 tbsp extra virgin olive oil
• 4 cups homemade veggie broth
• 3/4 cup uncooked small green lentils
• 3 cloves garlic (pressed)
• 1 ¼ cups diced white onions
• 3 cups chopped cauliflower florets
• 1 cup chopped carrot
• 2 ¼ cups Yukon gold potatoes
• 1 teaspoon paprika
• ½ tablespoon curry powder
• 3/4 cup coconut milk
• 1 ½ teaspoons freshly squeezed lemon juice
• 1 ½ tablespoons pure maple syrup
• 2 teaspoons sea salt
• freshly ground black pepper (to taste)
• cilantro (chopped)

Directions

Using the Zavor Lux LCD 8Qt Multicooker, sauté the onions and garlic for 2 minutes in the EVOO. Simply add the cauliflower, carrots, and potatoes. Toss in some sea salt to taste with the curry powder, broth, paprika and beans. Stir it all up gently then cook on Hi for 6 minutes. Once the pressure has released, pulse the soup inside the Zavor with a Breville Control Grip Immersion Blender. Blend to your desired consistency.

Once blended a bit or pureed all the way, add the remainder of the ingredients. Adjust the flavor profile to your own likeness by increasing or decreasing salt, pepper, syrup, and the lemon juice. The addition of cilantro as a topper adds to the Indian flavors beautifully!

Easy Butternut Squash Soup

Another awesome yet easily prepared vegan and gluten-free meal is butternut squash soup. This soup will bring memories of Thanksgiving anytime you eat it! This warming soup with a hint of cinnamon and apples is a great starter to any dinner. Or serve this elegant soup as a healthy lunch.

Ingredients

• 2lbs.peeled & chopped butternut squash
• 1large carrotchopped
• 1celery ribchopped
• 3clovesof pressed garlic
• 1yellow onionchopped
• 1chopped green apple
• 1/4teaspoonground cinnamon
• 1sprig fresh thyme
• 1sprig fresh rosemary
• 2cupsvegetable broth
• pinchof nutmeg
• 1tablespoonolive oil
• 1teaspoonkosher salt
• 1 teaspoonblack pepper

Directions

Butternut squash soup is effortlessly made with the T-Fal Multi Cooker. Just set your T-Fal Multi Cooker on Sauté mode, add your EVOO along with the garlic, carrots, celery, and onion. Stir a few times, and within 5 minutes or less, you will have beautiful, translucent veggies! Now toss all the other ingredients into your T-Fal Multi Cooker, secure the lid, and set on Hi for 10 minutes. Release the pressure, then blend the soup directly in the instant pot with a Waring 7” light-Duty Quik Stik Immersion Blender to a consistency of your liking. Serve in a Browne 16oz Onion Soup Bowl.

Related: All Clad Rice Cooker: Best Easy Rice Cooker Recipes

Vegan Instant Pot Risotto with Mushrooms, Spinach, and Miso

When one thinks of risotto, the images of sitting at a high-end Italian restaurant comes to the mind. Risotto is a dish that only the best chefs can accomplish with its complexity and timing being of the essence. Well, not with an instant pot! Creating this elegant meal at home is uncomplicated; yet comes out as creamy and delicious as the finest of restaurants. This creamy and delightful mushroom risotto with spinach, miso, and a vegan parmesan cheese as a topper will thrill your dinner guests.

VEGAN “PARMESAN”

• 1 cup skinned and sliced almonds
• 1 tablespoon sea salt
• ¼ cup nutritional yeast
• 1 teaspoon garlic & onion powder

INSTANT POT MUSHROOM & SPINACH RISOTTO:

• 2 cups arborio rice
• 1 lb. cremini sliced cremini mushrooms
• 2 shallots, small dice (about ½ cup diced shallots)
• 3 cups baby spinach, packed
• 1 garlic clove (pressed)
• 2 teaspoons thyme leaves(chiffonade)
• ¼ cup white wine
• 5 cups vegetable stock
• 2 tablespoons avocado oil (divided in half)
• 2 tablespoons miso
• 2 tablespoons vegan butter
• sea salt and ground black pepper (to taste)
• the vegan “Parm”

Directions

Typically, risotto is so complicated. But this recipe is too easy! First, make the vegan parmesan via your Cuisinart Food Processor. Pulse the almonds, nutritional yeast, salt, onion, and garlic powder until an almost fine powder. And boom, you have an excellent vegan Italian topping for many things. Add rosemary, thyme, or oregano to even enhance the flavours of Italy!

Now onto the risotto! Place your T-Fal Multi Cooker on Sauté, then add some EVOO as with the other recipes above. Place your shrooms in for a minute or so; then add some salt and stir until browned and the liquid has evaporated. Set aside in a glass bowl.

Turn your T-Fal Electric Pressure Cooker off and clean the unit with a damp cloth. Let’s repeat the mushroom process with the shallots. After 2 minutes, incorporate the garlic and thyme and give that a stir for about 30 seconds. Toss in the rice, continuing to stir now consistently for a short 2 minutes. Do not over-toast the rice!

Add the white wine, again stirring until almost evaporated. Incorporate the veggie stock, stir, and turn the unit off once more. Secure the lid at this point and set on Pressure Cooker mode on HI for 4 minutes. Cancel, release all pressure from the vessel, then add the miso, vegan butter, then s & p to taste. Stir to marry all the ingredients.

Add the spinach and mushrooms, then give it another stir. Close that lid a final time for about a minute. Serve the mushroom & spinach risotto with that vegan parmesan blend for the ultimate in vegan dining!

Vegan Instant Pot Lentil Gumbo

This creative gumbo is full of protein with a New Orleans vibe that can’t be beat! Make this quick and easy recipe in your All Clad Electric Pressure Cooker tonight.

Ingredients

• 1 Tbsp Olive Oil
• 1 cup Lentils
• 1 cup Cauliflower, finely chopped
• 1 Red Bell Pepper, chopped
• 1 1/2 cups Onions, chopped
• 2 stalks Celery, chopped
• 2 clove Garlic, minced
• 1 Tbsp Fresh Thyme
• 1/2 Tbsp Fresh Oregano
• 1 tsp Cajun Seasoning
• 1/2 tsp Cayenne Pepper
• 3 cups Vegetable Broth
• 2 cups Okra, chopped
• 1 can diced tomatoes
• 2 Tbsp Apple Cider Vinegar
• 1/2 cup Tomato Sauce
• to taste Sea Salt and Pepper
• to taste Jalapeño Peppers, sliced
• to taste Fresh Cilantro
• to taste Crushed Red Pepper Flakes

Directions

This is another soup that is so comforting and so simple to create. 20 minutes and 20 ingredients, and you have a great dinner! Start, as usual, with your EVOO on the Sauté mode. Sauté the bell pepper, onions, garlic, and celery for about 5 minutes. Add the cayenne, thyme, Cajun seasoning, and oregano, to the mix, stir, and sauté for another minute.

Now incorporate your wet ingredients: Veggie broth, diced tomatoes, apple cider vinegar, tomato sauce, okra, and cauliflower. Mix it all up and place the lid on securely. Pressure cook on Hi for 12 minutes. Once completed, add salt and pepper to taste. Spice it up with the jalapenos and red pepper flakes!

Vegan Mushroom Bourguignon

Mushroom bourguignon is so decadent that meat is never missed. The richness of this exquisite dish is the use of red wine. Using your All Clad Electric Pressure Cooker has never been more needed than when perfecting this classic recipe.

Ingredients

• 1 large onion
• 3 garlic cloves (pressed)
• 2 medium carrots
• 5 cups button mushrooms
• 1 cup red wine
• 4 tbsp tomato paste
• 1 cup vegetable broth
• 1 tsp dried marjoram
• 3 tsp Italian herbs
• one sprig of fresh chopped fine rosemary
• 1 tbsp corn starch + 2 tbsp water

Directions

We all are catching on by now to the beginning steps. Sauté your onions in EVOO for 3 minutes. Then add the mushrooms, garlic, and carrots for another 3 minutes. Toss in the tomato paste for one more minute.

Here’s where things change! Deglaze with the red wine and veggie broth. Incorporate all your herbs and salt and pepper to taste at this point. NOW, we set the All Clad Electric Pressure Cooker on the Slow Cook function for 5 hours. Once completed, turn the All Clad back to the Sauté mode, then add the corn starch and water. Give that a stir and cook for 3 minutes until the mushroom Bourguignon thickens a bit.

Serve with spaghetti squash or spiralized veggies as a substitute for pasta!

Related: 15 Surprising Things You Can Make in a Panini Press

Easy Instant Pot Green Coconut Curry

This easy pot coconut curry recipe is one of the best veggie curries we have ever tried! The potatoes add such substance, and the tropical spices bring together even more depth to this Thai inspired bowl.

Ingredients

• 3 medium potatoes - peeled and cubed
• 2 cups vegetable stock - or more if needed
• 1/2 cup vegetable stock
• 1 cup coconut milk
• 2 tbsp green curry paste
• 1 cup broccoli florets
• 1 cup cauliflower florets
• 1/2 sliced red bell pepper
• 1/2 cup frozen corn
• 1/2 cup frozen peas
• 1 tsp onion powder
• 1 tsp garlic powder
• s & p to taste

Directions

This one is super straightforward! Toss the taters, broccoli, cauliflower, and bell peppers in with the ½ cup of veggie stock. Set on Manual HI for 3 minutes. Release the valve and let the pressure release before adding everything else. Stir and set on soup mode with the lid off for 10 minutes until you are ready for some incredible curry prepared in under 20 minutes!

Related: 12 Must-have Kitchen Accessories

Instant Pot Mashed Potatoes with Fried Onions and (veggie) Bacon

Who does not love mashed potatoes!? Making them in the multicooker is the clever, new way of crafting this timeless side dish. T-Fal and mashed potatoes work well together!

Ingredients

• 1 1/2 pounds Yukon small potatoes
• 1-pound russet potatoes (quartered)
• 2 Tablespoons olive oil
• 4 garlic cloves (pressed)
• 1 1/2 teaspoons salt
• 1/4 cup nutritional yeast
• 1 cup canned fried onions
• 1 cup soy milk
• 1/2 package veggie bacon or veggie chorizo crumbles
• water to cover potatoes

Directions

Just wash your potatoes and toss in the T-Fal. The pressure will boil em’ in 18 minutes (10 on HI) when set on a manual HI setting, and allowing a natural release of pressure (10minutes). Drain and dry your potatoes thereafter. While drying the potatoes, set the T-Fal on Sauté to sauté the chorizo or bacon in EVOO with the garlic until the garlic is translucent.

Add the potatoes back in the T-Fal with the soy milk, nutritional yeast, and salt. Mash to a perfect consistency. Add In the fried onions and fold into the mashed potatoes. Eat up!

Your Own Healthy, Quick & Easy Diet Can be Yours in an Instant!

Williams food Equipment is delighted in supporting a healthy lifestyle. We believe the multicooker (or electric pressure cooker) is one of the latest and greatest technologies on the market. The cost vs benefit is tremendous. The uses of these type of appliances are worth their weight in gold! From vegan and healthy lunches, to self-indulgent and sinful suppers, an instant pot will fill you with many memories and meals.

If you're looking for the right pressure cooker for you then check out our selection here